Capirotada
Indulge in the rich, comforting flavors of *Capirotada*, a traditional Mexican bread pudding that’s perfect for special occasions or as a delicious dessert any time of year. This classic recipe combines layers of toasted bolillo or French bread with warm spices like cinnamon and cloves, sweet piloncillo syrup, and delightful toppings of raisins, pecans, and shredded cheese. For an extra twist, add slices of banana to create a unique blend of textures and sweetness. Baked to perfection with a buttery finish, this iconic dish is both nostalgic and satisfying. Serve it warm or at room temperature for a truly heartwarming treat that celebrates the essence of Mexican culinary heritage. Keywords: traditional Mexican dessert, capirotada recipe, bread pudding with piloncillo, Mexican Easter dessert, sweet and savory bread pudding.
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Recipe Information
Ingredients
- 4 loaves Bolillo or French bread
- 8 oz Piloncillo
- 3 cups Water
- 2 Cinnamon sticks
- 4 Cloves
- 4 tbsp Butter
- 1 cup Raisins
- 1 cup Pecans
- 1 cup Shredded cheese (cheddar or queso fresco)
- 2 Bananas (optional)
Instructions
Preheat your oven to 350°F (175°C).
Slice the bolillo or French bread into 1-inch thick slices. If the bread is not already stale, place the slices on a baking sheet and toast in the oven for 10 minutes until they are dry but not browned.
In a medium-sized saucepan, combine the piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat, stirring until the piloncillo dissolves. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to infuse. Strain the syrup to remove cinnamon sticks and cloves, and set aside.
Grease a 9x13-inch baking dish with butter.
Layer half of the toasted bread slices in the bottom of the baking dish. Sprinkle half of the raisins, pecans, and cheese over the bread. If using bananas, place banana slices evenly across this layer.
Drizzle half of the piloncillo syrup evenly over the layered ingredients.
Repeat the layering process with the remaining bread slices, raisins, pecans, cheese, and optional bananas. Pour the rest of the syrup evenly over the top layer.
Dot the top with the remaining butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is slightly browned and bubbling.
Let the capirotada cool for 10–15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 44.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
